1 1/2 c All-purpose flour or bread
-flour
1 c Warm water (105 – 115 F)
2 Envelopes dry yeast
2 tb Honey
Dough:
1 c Lukewarm milk (95 F)
3 tb Butter, melted
4 To 5 cups all-purpose flour
-or bread flour
8 oz Semisweet chocolate,
-coarsely chopped
1 Egg beaten with 2 Tbs
-whipping cream (glaze)
Sugar
Makes 8 small loaves
Sponge:
For sponge: Whisk flour, water, yeast and honey in large bowl until
smooth. cover with plastic. Let stand in warm draft-free area 1
hour.
For dough: Stir down sponge, using wooden spoon. Blend in milk,
butter and salt. Mix in enough flour 1/2 cup at a time to form soft
dough. Knead on floured surface until smooth and no longer sticky,
adding more flour if necessary, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover
bowl with plastic. Let rise in warm draft-free area until doubled,
about 1 1/4 hours.
Grease eight 2 1/2 x 4 1/2-inch loaf pans. Gently knead dough on
lightly floured surface until deflated. Pat out to 3/4 inch-thick
rectangle. Cut into 8 even pieces. Pat each out into 4×7-inch
rectangle. Spread 1 ounce chocolate on short end of each. Roll up
jelly roll fashion. Pinch seam and ends to seal. Arrange seam side
down in prepared pans. Cover with kitchen towel. Let rise for 15
minutes to lighten.
Preheat oven to 375 F. Brush loaves with egg glaze and sprinkle with
sugar. Bake until light brown and loaves sound hollow when tapped on
bottom, about 30 minutes. Immediately remove from pans. Cool on racks
10 minutes. Serve loaves hot.
Variation: Spread 1 Tbs raspberry preserves on short end of dough
before adding chopped chocolate.
Yields
8 Servings
